Ingredients

1 heaped tbsp baharat (available in the spice section of large supermarkets, see tips)

Juice ½ lemon

Pitta bread, to serve

Coriander, to serve

Plain yoghurt, to serve

Method

Cut each thigh into strips and place in a bowl. Sprinkle with the garlic and the baharat. Mix well and leave to marinate in the fridge for at least one hour (up to six).

Using two metal skewers about 5cm (2in) apart, thread a quarter of the meat onto the skewers. Repeat, making 4 pairs of skewers in total. Make sure that the chicken is packed quite tightly.

Heat the oven to 220°C (gas mark 9). Sear the skewers in a hot frying pan, then transfer to the oven. Roast until golden and cooked (about 15 mins).

Rest for 5 mins and squeeze over lemon juice. Serve in pitta pockets with coriander and yoghurt, and salad.

Top Tips

Baharat is a Middle Eastern spice blend. It's available to buy ready made in the spice section of most supermarkets but you can make it yourself. With the back of a wooden spoon (or a pestle and mortar) grind 1½ tbsp dried mint, 1tbsp dried oregano, 1½tsp ground cinnamon, 1½tsp ground coriander, 1½tsp ground cumin, 1½tsp ground nutmeg and 1tbsp freshly-ground black pepper together for 2-3 mins. The mix will keep for up to 1 week.